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February, 17 2020
I'm just a dairyman, not a food scientist, but every time I go to the grocery store and look at the milk case, the Fairlife brand milk is priced at least twice the price of 'regular' milk. They tell me it flies off the shelf, why can't we (the rest of the dairy industry) process our milk the same way? Comparing labels the Fairlife brand is higher in protein and calcium, lower in sugar and no lactose. Believe me, this is not a commercial for Fairlife, I just ask, 'Why can't the rest of the dairy industry process our milk the same way and capture some of that market?'. It appears to me that would help increase milk consumption.